Tazzelenghe

Tazzelenghe's recorded history begins in 1823, when Pietro Maniago catalogued it among Friuli's grape varieties. By 1863 it was being exhibited at the Friuli Agricultural Society exhibition. Like many native Italian varieties, it suffered catastrophic losses during the phylloxera epidemic of the early 20th century, and plantings dwindled to roughly 7 hectares by 2000. A revival led by dedicated producers throughout the 1990s and 2000s brought it back from the brink, and by 2016 approximately 45 hectares were under cultivation. Its parent-progeny relationship with Refosco di Faedis and its confirmed genetic identity with Refosco del Botton place it firmly within Friuli's ancient Refosco family.

• First documented in 1823 in Pietro Maniago's catalog of Friuli grape varieties
• Exhibited at the 1863 Friuli Agricultural Society exhibition
• Nearly extinct after phylloxera; recovered from approximately 7 hectares to 45 hectares by 2016
• 2005 DNA analysis confirmed it is identical to Refosco del Botton

Tazzelenghe grows exclusively in Friuli-Venezia Giulia in northeast Italy, with plantings concentrated around Buttrio, Cividale del Friuli, and the Rosazzo valleys. It is one of ten permitted varieties in the Colli Orientali del Friuli DOC. The region's rainy continental climate suits the variety's late-ripening character, with harvest typically occurring around mid-October. Vines thrive in the area's distinctive ponca soils, a flysch formation of alternating clay and marl layers, with calcareous soils present in some zones. Well-drained sites are essential for managing the variety's naturally high acidity.

• Grows exclusively in Friuli-Venezia Giulia; found nowhere else in Italy
• Key communes include Buttrio, Cividale del Friuli, and the Rosazzo valleys
• Ponca (flysch clay-marl) soils are the dominant vineyard substrate
• Late-ripening variety; harvest typically occurs around mid-October

Tazzelenghe produces full-bodied dry reds with an intense purple-red to ruby-red color. The palate is defined by high tannins and high acidity, with fixed acidity measuring 6 to 7 grams per liter tartaric acid. Aromas and flavors lean toward dark cherries, black pepper, graphite, spices, licorice, dark chocolate, and earthy notes, finishing in an austere, mineral style. The variety's thick grape skins contribute both tannin structure and a high natural resistance to fungal diseases. Late harvesting is practiced to manage the grape's formidable acidity. The wines require a minimum of 12 months in oak barrels followed by 24 to 30 months of bottle aging before release.

• High tannins and high acidity are the defining structural characteristics
• Flavors of dark cherry, black pepper, graphite, licorice, and dark chocolate
• Fixed acidity of 6 to 7 grams per liter tartaric acid
• Minimum 12 months oak aging plus 24 to 30 months bottle maturation recommended

Most producers vinify Tazzelenghe as a single-variety wine, letting its fierce personality take center stage. In some cases it is blended with Merlot and Cabernet Sauvignon to soften its angular structure. The variety's thick skins provide strong resistance to adverse weather and fungal disease, making it a reliable choice in Friuli's rainy continental climate. Late harvest is standard practice for taming acidity. Oak aging is essential; the tannin and acid structure demands time to integrate. Around eight producers currently work with the variety, and many are members of the informal 'Tazzelenghe Team' association, which has helped drive the grape's modern revival.

• Primarily produced as a single-variety wine; occasionally blended with Merlot and Cabernet Sauvignon
• Thick skins give high resistance to fungal disease and adverse weather
• Late harvest practiced to manage naturally high acidity
• Approximately 8 producers make the wine; many belong to the 'Tazzelenghe Team' association